Hot Cross Buns
Delightfully soft and spiced yeast buns topped with a cross, perfect for Easter or any cozy occasion.
Ingredients
For the Buns
- 4 cups All purpose flour Bread flour works too.
- 1 packet Active dry or instant yeast Check expiration date.
- 1 cup Milk Warm, any unsweetened plant milk works too.
- 1/4 cup Sugar Just enough to sweeten and help the yeast.
- 1 large Egg Adds softness and structure.
- 1/4 cup Butter Melted, adds flavor and tender crumb.
- 1 teaspoon Salt Enhances flavors.
- 1 teaspoon Cinnamon Key spice for flavor.
- 1/4 teaspoon Nutmeg Must-have spice.
- 1 cup Dried fruit (raisins, currants, or cranberries) Your choice of dried fruit.
- 1 tablespoon Optional orange zest Adds aroma.
For the Cross
- 1 cup Powdered sugar For icing, add milk to adjust consistency.
- 1/4 cup Flour and water paste For traditional cross.
Instructions
Preparation
- Warm your milk until it is just warm to the touch. Stir in a little sugar, then sprinkle yeast on top. Let it sit for about 5 to 10 minutes until foamy.
- In a big bowl, mix flour, salt, and spices. Add yeast mixture, egg, and melted butter. Stir until shaggy, then knead until smooth.
- Knead in the dried fruit near the end until well incorporated.
- Put the dough in a lightly greased bowl, cover, and let it rise until doubled, about 1 to 1.5 hours.
- Punch down the dough gently, divide into 12 equal pieces, and roll into balls. Place in a baking dish so they are barely touching. Cover and let rise again for 30 to 45 minutes.
Baking
- For a traditional baked-on cross, mix flour with water until you have a thick paste and pipe lines across the buns. If icing is preferred, skip this step.
- Bake at 375°F (190°C) for about 20 to 25 minutes, until golden and cooked through.
- If skipping the flour cross, cool buns for 10 minutes and pipe a simple icing cross.
Notes
Store cooled buns in an airtight container for 2 days at room temperature or freeze for longer storage. Toast gently when reheating for the best taste.